Scallop Shakshuka
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 25 minutes
Degree of difficulty: very easy
- 4-5 tablespoons oil
- 1 onion, finely chopped
- 1 red capsicum, finely chopped
- 2 large garlic cloves, finely chopped
- 1 Japanese eggplant (thin, cut into small pieces)
- 800g/28.3ozs. tin diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 red chillies, sliced
- 1 teaspoon salt
- 1 teaspoon sugar (or to taste)
- 1/2 teaspoon black pepper
- 250g/8.8ozs. scallops
Step 1 - Preheat oven to 190C/374F. Heat 2-3 tablespoons of oil in a saucepan with an oven proof handle and add onion and capsicum and saute on medium high heat for 5 or so minutes until soft and sweet smelling. Add the garlic, eggplant, tomatoes, cumin, paprika and chillies. Simmer with the lid off for about 10-15 minutes until reduced. Season with salt, sugar and pepper.
Step 2 - Top with scallops and drizzle with extra 2 tablespoons of oil. Bake for 10 minutes. Serve with freshly chopped parsley and half a lemon.